Aji de Gallina
serves 4


  1/2 cup vegetable oil
1/2 T. minced garlic
4 slices of bread without crust
10 T. grated Parmesan cheese
Black olives, sliced
4 lb. chicken
1 large onion finely chopped
6 Aji peppers (or equivalent hot peppers)
1 can of evaporated milk
1/2 cup of walnuts, ground
3 or 4 potatoes, boiled and cut in large slices
2 hard boil eggs sliced in halves
1/2 t.. nutmeg
How to Prepare
  Boil chicken in salted water.  Drain, cool, and shred the meat.  Save broth.

Put bread in a bowl and cover with a little chicken broth.  Mix bread in blender to make a bread sauce.

Remove seeds and veins from hot peppers and puré in the blender with a little oil,  n a sauce pan, heat up the vegetable oil and sauté the onions, garlic, and hot pepper,  Add the bread sauce.  Cook for ten minutes, then add the ground walnuts, Parmesan cheese, shredded chicken, and nutmeg.  Add pepper to taste.  Before serving and evaporated milk and reheat the mixture.

Serve on top of potato slices and decorate with hard boiled eggs and olives.